Triple Cream Brie Recipe
fresh cow's milk, bloomy rind, creamy bitter-sweet center
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Ingredients
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Milk & Cultures
Ripening & Coagulation
Enrichment (to make it triple cream)
Finishing & Equipment
Method
Milk & Cultures
- 1
- 2
Add enrichment
Stir in 2 cups of pasteurized heavy cream thoroughly to raise the fat content — this enrichment is what creates the 'triple cream' character. Ensure temperature remains near 32°C (90°F).
- 3
Dissolve cultures
In a small cup, dissolve the mesophilic starter culture in 30–50 ml (about 2–3 tbs) of sterile water. Let sit 1–2 minutes, then sprinkle the rehydrated culture evenly over the surface of the milk and stir gently for 1 minute to incorporate.
- 4
Inoculate surface molds
If using Geotrichum candidum and Penicillium candidum, dissolve each powder in 10–15 ml sterile water separately and sprinkle into the milk, stirring gently. Alternatively, you may add them on the curd surface later when molding for stronger rind development.
Ripening & Coagulation
- 5
Rest for ripening
Allow the inoculated milk to rest undisturbed at 32°C (90°F) for 30–60 minutes to let the cultures begin acidification. Monitor pH if possible — target pH after ripening is around 6.4–6.6 before renneting.
- 6
- 7
Let curd set
Let the milk set undisturbed at 30–32°C (86–90°F) for 45–60 minutes until you get a clean break. The curd should be custard-like with a clean cut when tested with a blade.
- 8
Cut the curd
Using a long knife, cut the curd into 1.5–2 cm (about 3/4 inch) cubes. Let the curds rest for 5 minutes to heal.
- 9
Stir and rest
Gently stir the curds for 10–15 minutes to expel whey and firm them slightly, keeping temperature around 30°C (86°F). Do not over-stir — curds should be soft and cohesive, not dry.
Molding & Draining
- 10
Transfer to molds
Spoon curds into lightly lined molds (6–8 small rounds) in several layers, pressing gently by hand to ensure even filling and minimal large air pockets. Do not press hard — you want a delicate structure. Keep molds on a draining mat.
- 11
Drain and flip
Allow cheeses to drain at room temperature (18–22°C / 64–72°F) for 6–12 hours, flipping every 1–2 hours for even drainage and shape development. Salt the surface lightly with non-iodized cheese salt (use about 1/3 of the total salt now) after the first flip.
- 12
Unmold and dry
After initial drainage, unmold the cheeses onto a clean mat and air-dry for 12–24 hours at 18–20°C (64–68°F) until a slight pellicle forms on the surface.
Salting & Aging
- 13
Dry-salt
Gently rub the remaining salt evenly over the surface of each cheese (total salt about 2 tbs across all cheeses). This controls moisture, flavors the paste, and helps rind formation.
- 14
Ripen at cool temperature
Move cheeses to a ripening space at 10–12°C (50–54°F) with high humidity (90–95%). Place them on breathable racks allowing air circulation. Turn the cheeses daily for the first week to promote even rind growth.
- 15
Bloom development
Within 5–10 days a white bloomy rind (Penicillium candidum) will develop. If Geotrichum was used, you will see a slightly wrinkled, cream-colored layer between paste and bloom which gives a rustic appearance and contributes to flavor complexity.
- 16
Age for creaminess
Age the cheeses for 3–6 weeks. At 3 weeks you will observe a creamy to runny band just beneath the rind with a firmer core; by 4–6 weeks the paste should be uniformly soft and luxurious. Taste periodically; optimal triple cream texture is reached when the center becomes very creamy but not fully runny unless desired.
Finishing & Storage
- 17
Wrap and store
When desired ripeness is reached, wrap each wheel in cheese paper or breathable wrap and store refrigerated at 4–8°C (39–46°F). Bring to room temperature before serving for best texture and flavor.
- 18
Shelf life
Triple cream Brie-like cheeses are best eaten within 2–4 weeks of reaching peak ripeness. Overripe cheese will become overly runny and ammonia notes may develop.